Quick Creamy Chicken Pot Pie Soup
Quick Creamy Chicken Pot Pie Soup is the ultimate comfort food, delivering all the rich, nostalgic flavors of traditional chicken pot pie in a warm, creamy soup. Perfect for chilly evenings or busy weeknights, this dish combines tender chicken, fresh vegetables, and a luscious broth that warms both heart and soul. Ready in under an hour, it’s an easy-to-make favorite sure to impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil and sauté onions, carrots, and celery until tender (about 5 minutes).
- Add diced chicken breasts; season with salt and pepper. Cook until browned on all sides (about 6 minutes).
- Stir in minced garlic and thyme; cook for another minute until fragrant.
- Pour in chicken broth; scrape up any browned bits from the pot. Bring to a gentle boil.
- Reduce heat to low; stir in heavy cream until well combined.
- Serve hot, garnished with fresh parsley if desired.
Nutrition
- Serving Size: 1 bowl (approx. 360g)
- Calories: 370
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg
Keywords: Customize with favorite veggies like peas or corn for added flavor. For a lighter version, substitute heavy cream with low-fat milk or almond milk. Leftover rotisserie chicken can be used to save time.